I usually prepare this with frozen, cooked shrimp, which is how I’ve written the recipe. However, it’s even more delicious if you cook fresh ones yourself! Just toss them in with the sauce in Step One, cook until pink, and you’re good to go. – K.A.M.

Directions
1. Melt the butter in a medium skillet and add the garlic. Cook until just fragrant, about 1-2 minutes. Add the wine, garlic salt, and pepper, and cook until the wine has reduced slightly, about 2-3 minutes. Add the cooked shrimp and saute gently until just heated through. Remove from heat.

2. Add the cooked quinoa and gently toss with the shrimp and sauce. Arrange the baby spinach on plates or in large salad bowls. Spoon generous amounts of the shrimp and quinoa mixture onto the spinach, sprinkle with chopped scallions and crumbled feta cheese, and enjoy!